Authentic Sichuan Braised Eggplant

Braised eggplant is also a well-known Sichuan home-cooked dish. It belongs to the Sichuan cuisine series and is also a common dish in homes. It has a relatively high nutritional value and has a good effect in promoting appetite. We know that eggplant is also very nutritious. Eating some of it properly is also good for the body. The method of making authentic Sichuan braised eggplant is also relatively simple. Let us learn how to make authentic Sichuan braised eggplant.

Authentic Sichuan Braised Eggplant

1. Prepare the ingredients; 2. Cut the eggplant into strips; 3. Put a little oil in a frying pan and fry the eggplant until it becomes soft; 4. Cut the scallion into sections and slice the garlic; 5. Slice the green pepper and set aside; 6. When the oil is hot, add the meat slices and fry until it changes color; 7. Add the Pixian bean paste and stir-fry until the red oil comes out; 8. Add the scallion and garlic and stir-fry until fragrant; 9. Add the fried eggplant, sprinkle with salt, drizzle with soy sauce, add the green pepper and stir-fry evenly; 10. Add tomato sauce and chicken essence and stir-fry evenly; 11. Serve.

Sichuan style braised eggplant recipe 2

Ingredients: 500g eggplant, 50g minced meat, 2 cloves of garlic, 2 slices of ginger, 1 scallion and 1 red pepper each

Seasoning

Ingredient A: 1 tablespoon bean paste

Ingredients B: 1/2 teaspoon salt, 1/2 teaspoon sugar, 1 teaspoon soy sauce

Ingredients C: 1/2 tsp sesame oil

1. Wash all the ingredients except the meat filling; remove the head and tail of the eggplant and cut into 3 cm long sections; peel and mince the ginger and garlic; cut the green onion into flowers; cut the red pepper into thin slices; pour 1 cup of oil into the pan and heat it, add the eggplant and fry until soft, then remove.

2. Heat 1 tablespoon of oil in the pan, add ingredient A, ginger, garlic and onion and stir-fry until fragrant, add minced meat and stir-fry until cooked, then add ingredient B and eggplant and stir well.

3. Add red pepper flakes and sprinkle with ingredient C before serving.

Precautions

There are many ways to prevent eggplant from absorbing too much oil, for example, marinate the eggplant with salt first, then squeeze out the water before frying. I have tried this, the effect is average and the operability is poor. Some say to coat the eggplants with starch paste, some say to dip them in dry starch, and some say to dry the eggplants in the sun first. I used the simplest one, which was dry starch. It turns out to be very useful! The eggplant fried in this way is covered with a layer of starch shell, which feels crispy. It is easy to fry beautifully without absorbing oil.